Venison Soup

Amazingly inexpensive if your hunter's been successful, this delicious heart-warmer comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This soup could also easily be made in the slow cooker.

• Ready In: 3 hrs 15 mins
• Serves: 8

Ingredients

• 3  lbs  venison
• 1  lb salt pork
• 1  medium onion, peeled and sliced
• 1⁄4 cup celery, diced
• 2  quarts water, boiling
• 1  teaspoon peppercorn
• 1⁄2 teaspoon mace
•  salt, to taste
• 1  tablespoon flour
• 1  teaspoon Worcestershire sauce
• 1  tablespoon ketchup
• 1  cup sherry wine

Directions

1. Wiipe venison and salt pork with a damp cloth and cut into pieces; place in large kettle, add vegetables and just enough water to cover.
2. Place a tight-fitting cover on kettle and simmer for an hour.
3. Add 2 quarts boiling water, peppercorns and mace; simmer for an additional two hours.
4. Season with salt to taste and strain.
5. Melt butter; add flour and blend until smooth.
6. Add strained broth slowly, stirring constantly until it comes to a boil.
7. Return meat to kettle, add worcestershire sauce and ketchup.
8. A few minutes before serving, add sherry.